Pisang Keju Batam SG – Goreng Pisang With an Indonesian Twist at Changi Road

Goreng pisang has always been a guilty pleasure for me and Pisang Keju Batam SG’s fried banana fritters are 100% an indulgence I’ll happily partake in any day. You’ll be getting the Indonesian version here jazzed up with condiments like condensed milk and shredded cheese, which is pisang keju. 

The one-month-old stall is a family-run business with Indonesian-born Nurleli holding the reins in the kitchen, alongside her stepdaughter Farhanah Jamalluddin and son-in-law Muhammad Ismail. Nurleli previously ran three pisang keju street carts back in Batam, Indonesia, and wanted to introduce pisang keju to the people of Singapore. 

Nurleli slices the bananas into three to four pieces before coating them in a light batter and deep-frying them while making sure the frying oil is at the optimal temperature. This makes her fried banana fritters stand out from your average goreng pisang as they are more crispy, and the sweetness of the banana doesn’t get too jelak.

As for the classic pisang keju, the type of cheese used here is imported from Indonesia and specifically chosen as they stay freshly-grated over the piping-hot banana fritters instead of melting from the heat. 

There are three flavours of pisang keju to choose from – Original ($5), Chocolate ($6) and Classic ($7). You can also get them in larger quantities at $23, $24 and $25, respectively. If it’s a full meal you’re after, Pisang Keju Batam SG has substantial dishes like Ayam Penyet ($6.50), Ikan Penyet ($7.50), Soup Ekor ($7.50) and Mee Bakso ($6.50) on the menu as well. 

The Original is a simple pairing of golden-brown fried banana fritters with a dipping sauce of soya sauce chilli. An unusual combination at first thought, but this emerged as my favourite of the lot. Nurleli had mentioned that their banana fritters’ can stay crisp for up to four or five hours and it definitely held up throughout our entire shoot. The batter was light and not too oily, giving way easily with a snap to the soft banana inside. 

The sauce, which was a blend of kecap manis, chilli and garlic, gave it a sweet-savoury and spicy kick that got more addictive with every bite. 

More suited for the little ones and those who enjoy the sweeter things in life, the Chocolate came with a liberal amount of chocolate sauce, condensed milk and chocolate rice sprinkles. While it did indeed strike a sweet chord, it didn’t stand out as much compared to the other flavours. 

Last but not least for the pisang keju trio was the Classic that saw fried banana fritters drizzled with chocolate sauce and condensed milk before being topped with a mini-mountain of snow-white grated cheese. 

True to expectations, the cheese stayed true to its original form from the moment it was grated over the pisang keju and while it might seem like it was overdone in terms of quantity, the cheesiness didn’t overpower the banana fritters and added a hint of savouriness to the sweet sauces. Rather, I would have liked for there to be a stronger cheese flavour but that’s just coming from someone who really loves cheese. 

Come lunchtime, the mains see a bigger surge in popularity among customers and the Ayam Penyet is one of the popular items. The chicken thigh’s skin was well-marinated with spices and the tender meat tore apart easily. Turn up the heat by dipping the chicken into their homemade sambal balado to give it a zesty twist. Besides the star of the show aka the protein, the meal came with fried tofu, fried crumbs, keropok and a mound of white rice. 

For those who fancy fish instead, the Ikan Penyet will be right up your alley. It’s certainly value for money, considering you get a whole pomfret for just $7.50. The flesh of the fish remained tender and wasn’t dried out despite having been deep-fried. 

The Soup Ekor, otherwise known as oxtail soup, yielded a broth that was light on the palate yet bursting with waves of flavour. Made by boiling beef and chicken stock with garlic, shallots and a myriad of spices, the comforting dish will leave you wanting more, and it made me wish they were a tad more generous with the soup. The chunky pieces of oxtail were amazingly tender and easy to eat. 

Deceptively simple, the Mee Bakso shone the moment you mix the dollop of sambal balado into the soup. There was an immediate spicy kick that was only slightly quelled once you slurped up the noods. There were two different kinds of noodles – yellow noodles and rice vermicelli – that perfectly complemented each other in terms of texture. The chunky meatballs had a good bite to them and were well-flavoured, making this quite the satisfying wholesome meal.

The OG Classic pisang keju was undoubtedly what first intrigued me about the stall, but it was the Original with its delectable chilli soy sauce that stole my heart. Overall, the banana fritters are some of the better ones I’ve had in Singapore and the secret to them staying crispy over a span of time is definitely a highlight. I’m glad I won’t have to travel all the way to Batam for them!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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